These berry varieties are not as common or versatile as their popular cousins, but they're just as highor higherin nutrients. Taste them or try them in a recipe! For the best flavor, buy berries in season from local farmers' markets.
Ligonberries are relatives of the cranberry. Thriving only in cold climates, they are popular in Scandinavian cuisine and are usually made into jams and syrups.
Acai berries are among the few fruits that are high in protein; they are also rich in omega fatty acids and are most commonly available in juice form.
These berries are good sources of iron and vitamins A and C. They are most commonly available in dried form, and make a great snack eaten alone, or added to trail mix, muesli or oatmeal.
Gooseberries are closely related to currants. They are tart, grape-like fruits that turn from pale green to amber as they ripen.
These tart berries are high in anthocyanins, quercetin, chlorogenic acid and other antioxidants. They are used in jams and juices, as well as in wine production.
From our sister publication REMEDY's Healthy Living Summer 2014